Potatoes, onion and red pepper are pampered with a fragrant variety of herbs and spices, including parsley, granulated garlic, chili powder, dill and smoked paprika, then tossed in the oven where they roast to a perfect golden brown. This plant-based recipe is called Roasted Breakfast Potatoes, but they have a wonderful flavor and can be enjoyed with any meal.
1-2 medium potatoes
1/2 onion, sliced
1/2 red bell pepper, sliced
2 tablespoons flat leaf parsley, chopped
1/2 teaspoon granulated garlic
1/2 teaspoon chili powder
1/2 teaspoon dried dill
1/4 teaspoon smoked paprika
Preheat the oven to 375°F.
Line a large baking pan with parchment paper or use a silicone baking mat.
Rinse the potatoes and scrub dirt off. Cut them in half, then into a large dice.
Add to large pot and cover with cold water. Boil for approximately 15 minutes or until just soft.
In a sauté pan, add onion and sauté until they turn translucent. Add red bell pepper and continue to cook until onions are caramelized and bell peppers are soft.
Drain potatoes and transfer to baking sheet. Add onions, bell pepper, garlic powder, onion powder, and mixed herbs.
Roast for 30-40 minutes until crispy and golden.
Toss with fresh chopped parsley and extra seasoning, if desired.
Chef Stefen Janke
Chef Stefen Janke began his career at the California Culinary Academy in San Francisco and has worked at prestigious kitchens in San Francisco and Los Angeles, including the Savoy Brassiere, Aqua, the Cypress Club and Patina. In 2000, after the birth of his son, Stefen became a private Chef in Los Angeles, and now brings his culinary talents to Yolo County and the greater Sacramento area. In 2015, after Chef Stefen’s wife Julie was diagnosed with Stage 4 colorectal cancer, he and his family transitioned to a whole food, plant-based diet. They now share his plant-based recipes as part of their catering company Gourmet Solutionz and at Plant Punk Kitchen dinner parties.